Complete Index

March, 2009

Organic foods promise consumers a more sustainable planet and a healthier lifestyle. However, some reports indicate that the number-one green living trend may actually have a negative impact on the environment, and the health benefits of organics are not always clear. FindingDulcinea separates fact from fiction and helps you determine what to consider when buying organic.

November, 2008

What better time to celebrate seasonal food than the month when Americans dedicate an entire holiday to eating? This November, branch out from the usual staples of winter squash and baked potatoes and try a dish of sweet, braised kohlrabi. Or find another use for cranberries and sweet potatoes and use them to highlight more meals than just Thanksgiving dinner.

October, 2008

Entertain your taste buds this month with juicy pomegranates, hearty spinach and tart quince. Each, with its own robust flavor and vivid color, ups the ante on any dish, sweet or savory. Try pomegranates in a spicy Mexican meal, spinach for breakfast or quince in a classic spread. You’ll wish October would never end.

Some say it can ward off vampires and protect against evil. Others say it can ward off high blood pressure and cholesterol levels, inflammation, bacteria and certain kinds of cancer. Still others say it just plain tastes good. What is this wonder food? Behold, the humble garlic clove.

Sure, apples tumble off the shelves this time of year, but what about other fruits and vegetables? Take another look at those bright orange pumpkins—they’re not just for jack-o-lanterns. Artichokes, too, may seem an unlikely or hard-to-prepare food, but put in the effort and your taste buds (and health) will be rewarded.

Whether you prefer a boutique brand of granola or granola bars from your average supermarket, the appeal of simple ingredients like oats, dried fruits, nuts, and honey is undeniable. Learn how granola has gone from hippie snack to breakfast mainstay, get tips for making your own delectable mixture, and discover a few new brands and flavors to try.

September, 2008

No longer the indistinguishable patty seemingly made from sawdust and cardboard, fake meat has landed on menus ranging from fast-food joints to fine-dining establishments—and has challenged perceptions of taste and social values along the way.

There is something sad about saying goodbye to the last of the summer produce—perfectly fresh peaches or plums, abundant corn and tomatoes. Fortunately, many summertime foods freeze well; buy them now and continue to enjoy them through fall and winter.

You may already be longing for the vibrant colors of summer—golden peaches, emerald-green peas and ruby cherries—that have left the market. But their vacant spots make room for a new array of delicious fruits and vegetables. The arrival of grapes, beets and cauliflower signals the start of autumn.

An array of snacks and bite-sized culinary delights to accompany your evening drink, Tapas have become as much a part of the Spanish identity as bullfights on Sunday, the claps and strumming of Flamenco, and summers on the beach.

Amid the “whole grain health craze,” some grains top the list for their intense nutrient content, unique flavor and diverse cooking options. FindingDulcinea explores the origins and modern usages of quinoa, kamut, millet and farro.

Let the flavors of sun-ripened fruits and vegetables linger on your taste buds as you prepare for autumn’s chill. Keep your meals fresh and your heart healthy by incorporating eggplant, Asian pears, and cucumbers into your diet. All three are at peak ripeness right now, so fill your fridge before pumpkins and gourds take over the market stands.

August, 2008

Summer means soaring temperatures, casual gatherings and lighter meals served outdoors. Unfortunately, it can also mean the same old potato salad, macaroni salad and coleslaw, all swimming in mayonnaise. Looking for some new ideas to bring to the picnic table? Add flair to your summer menus with an abundance of fresh produce, and some unlikely combinations and ingredients. Oh, and hold the mayo.

As summer starts to wind down, hold on to the last vestiges of the season by stocking up on these fruits and vegetables at your local market. Watermelon, Napa cabbage and green beans make for light, healthy dishes with bright flavors and crunchy textures.

Cold soup can be made with virtually anything: almonds, melon, hearts of palm. Served chilled, soup is a perfect summer option, either pre- or post-meal. More versatile than its warmer equivalent, both savory and sweet cold soup recipes abound.

From the ubiquitous Kung Pao chicken to regional specialties and exotic-seeming street foods, Chinese cuisine has something to offer for everyone. The evening of August 8, the opening ceremony of the Beijing Olympics, is the perfect opportunity for you to cook up a new Chinese dish or get cozy with one of your favorites from the local takeout joint.

What better time to take advantage of summer’s natural treasures than during the hot, lazy days of August? This month, tomatillos, corn and cantaloupe are all in season. Whether you’re trying to eat healthfully or looking for a zesty new recipe, all three can provide what you need.

July, 2008

July 23 marks the official birthday of the ice cream cone, and what better time to celebrate this coolest of desserts? In honor of the occasion, snack on some fascinating frozen facts. What causes the ice cream headache? What legends surround the banana split? Learn about ice cream in the news, or find recipes to make your own treats, from gelato to granitas.

As more and more people seek to buy local and eat local, it’s no surprise that small-production farms are popping up all over the United States. Thankfully for cheese lovers, cheesemakers are following suit. The craft of artisanal cheesemaking is alive and thriving in the United States, producing a huge variety of top-notch cheeses that rival their European forebears. Let findingDulcinea take you on a tour of artisanal cheeses and show you how to make them and where to buy them.

If the brilliant hues of July’s fruits and vegetables don’t draw you in, then learning about their health benefits should. Before long, you’ll be rushing to your local market to stock up on cherries, summer squash and nectarines to brighten up your diet and your dinner table.

Tempt your taste buds and prepare your stomach for the big meal to follow with a traditional Italian dish: antipasto. With its lively combination of tastes, both savory and sweet, it closely resembles other popular hors d’oeuvres, but brings a distinctly Italian flair and aesthetic. Originating in the sixteenth century, antipasto literally means “before the pasta” and is the perfect prelude to either a casual or an elegant meal.

Barbecue is a summer staple for virtually every American, but for some dedicated enthusiasts, life is a full-time cook-off. In this Foodie feature, we look at American barbecue and the devotees who keep the grill flame lit from July to June.

June, 2008

Banh mi is a Vietnamese sandwich served on the streets of Saigon, with many stateside incarnations at restaurants from Seattle to New York. Featuring a tantalizing array of savory and sweet flavors like pickled daikon and cilantro, plus different meats or tofu, and served on crusty French bread, banh mi will make any sandwich-eater’s mouth water.

Few things evoke social propriety like the taking of afternoon tea. What began as a discreet affair—the Duchess of Bedford would drink tea and nibble on bread and butter in her boudoir to quell her afternoon appetite—eventually became one of the most popular and socially significant events in British culture.

Some of nature’s freshest berries can be found at the local supermarket. Strawberries, blueberries, cherries and more abound. But some of their lesser-known counterparts can be equally as succulent; you just need to know where to find them and how to eat them.

May, 2008

You’ve heard a million times that breakfast is the most important meal of the day, but do you give it the attention it absolutely deserves? If you’re a true breakfast lover, or dying to become one, join us for an expedition into the thrilling world of the morning meal.

The flexitarian diet is a steadily growing lifestyle choice for those who may have been raised on meat, but who frequently make vegetarian choices. Today, we explore the research on the risks of red meat, the vegetarian foods that can serve as substitutes and how to enjoy meat in healthful ways.